Aubergine and Courgette Goulash

Posted by SO345294
Serves 4, 3pp per serving

1 largish aubergine, sliced into thick rounds
1 large courgette, sliced into thick rounds
apprx 5 tsp olive oil
1 can beans of choice (I used haricot or kidney)
1 onion, diced
5 tomatoes, roughly chopped
3 cloves of garlic, finely chopped
smoked paprika
chili powder


Sprinkle one side of aubergine and courgette with salt. Set aside.

In a small saucepan, saute onions in 1 tsp olive oil, a generous bit of paprika (1 Tblsp or to taste) and chilli to taste; once translucent, add tomatoes and garlic; cover with lid and reduce heat to medium low.

Return to courgette and aubergine. Wipe off salt (and the water the salt has drawn out of the veggies). Heat a frying pan, add 1 tsp of oil and veggies - only enough to cover the bottom of the pan (you will need to do this in batches, hence enough a total of 4 tsp oil). Once browned on both sides, place veggies in a casserole dish. Season to taste. Set aside.

Return to simmering tomatoes and onions, remove from heat. Using a standard or hand-held blender or a food processor, puree contents until smooth; season to taste. Pour over veggies. Cover dish with lid or foil, place in a 200 degree oven for 30 mins. Done!

Aubergine Madras

Posted by Helentjb1

Serves 1 at 4PP 

My standby for when I have overindulged. Very filling and low in points. 

Recipe from WW "How to Cook the Weightwatchers Way" (2005)

Ingredients

1 aubergine cut in half lengthways
1 teaspoon curry paste (I used more than this and Jalfrezi)
low fat cooking spray (I used 1/2 tsp olive oil)
1 small onion sliced thinly
2 garlic cloves chopped
1/2 tspn ground cumin
1/2 tspn ground coriander
1/2 tspn garam masala
100 ml veg stock
2 tablespoons low fat yogurt (I used Greek)
2 tablespoons chopped coriander

Method

Heat oven to Gas Mark 4/180 C/fan oven 160 C

Score the exposed flesh of the aubergine halves with a sharp knife in a deep criss cross fashion and then spread the curry paste over. Place them, cut side up, on a baking tray and bake for 20 mins until softened.

Meanwhile, spray a non-stick frying pan with the low fat cooking spray (or use oil) and stir fry the onion and garlic for 5 mins, adding a tablespoon of water, if necessary, to prevent them from sticking. Then add the spices and turn off the heat.

When the aubergines are cooked, transfer them to a board and chop them into cubes as marked by the score lines. Add them to the onion mixture, with the stock, and bring to the boil. Boil rapidly without a lid for about 10 mins or until the curry is nearly dry.

Take off the heat, stir in the yogurt and coriander, Season to taste and serve.

So filling you don't need rice :-)!!

Aubergine and Green Bean Curry

Posted by Lady Brynamman

Serves 4 at 3PP each excluding rice

Curry Paste Mix 
10-12 Garlic cloves 
2 Thumb sized pieces of ginger, roughly chopped 
4 Hearts of lemon grass, chopped 
5 Green chillies, deseeded and roughly chopped 
2tsp Ground coriander 
2tsp Ground cumin 
1tsp Turmeric 

5 Aubergines, sliced into long wedges 
300g Green beans 
400ml Coconut milk 
300ml Roast tomato passata 
Sunflower oil for frying 


Raita 
8tbs Plain yogurt 
3tsp Tamarind paste 
Fresh coriander to garnish 

Put all the paste mix ingredients into a blender along with a couple of tablespoons of water and blitz, pushing the paste down from the sides of the blender periodically, you want a smooth paste mix.

Heat the sunflower oil in a large frying pan and fry the aubergines in batches until lightly browned.

In a deep saucepan heat a little oil and add half the curry paste, fry the paste for a couple of minutes stirring all the time.

Add the aubergines, stir to coat in the paste. Add the coconut milk and roast tomato passata. Bring to a simmer and add green beans and cook for about 10 minutes or until the beans are tender but still have a bit of bite.

Serve with Raita.

Roasted Aubergine with Walnut and Raisin Dressing

Posted by Ladybrynamman

Serves 4 @ 4PP each

This is nice with couscous and a salad

2 aubergines 
2 teasp olive oil 
1 onion, chopped 
2 garlic cloves, crushed 
50g raisins 
2 tsp ground cinnamon 
2 tsp ground cumin 
2 tsp ground coriander 
12 walnut halves, chopped 
½ small bunch coriander, chopped, plus extra to serve 
yogur , to serve 
lemon wedges , to serve 

Halve the aubergines lengthways, slash the cut side, brush all over with olive oil, season and roast at 200C/180C fan/gas 6 for 40 mins or until really tender.

Meanwhile soften the chopped onion, crushed garlic, raisins, ground cinnamon, cumin and coriander in a little oil, then stir in the chopped walnuts and most of the chopped coriander.

To serve, scatter over the aubergines, sprinkle with more coriander, and eat with yogurt, lemon wedge